Ingredients:
brussels sprouts, cut into 2-3 pieces each
1 beet, chopped
2 Tbsp currants (or raisins)
1 Tbsp ground sunflower or pumpkin seeds
1 tsp flavored vinegar (I tried pear this time)
1/2 cup frozen edamame (optional)
plate of chopped salad greens (lettuce, spinach, baby spring mix, arugular whatever)
Cook up the brussels sprouts and beet in a small amount of water and vinegar (add more if it boils down too much), for about 10 minutes I guess. Then add the currants and ground seeds and edamame for another 5 minutes or until the brussels sprouts are tender. Pour over the chopped greens. Tastes surprisingly good! who woulda thunk.
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